From Germs to Mammals in Aqua
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Genetics of Aquatic Organisms 2018, Vol 2, Num, 1     (Pages: 11-15)

Identification of Lactic Acid Bacteria from Spoiled Marinated Anchovy (Engraulis encrasicolus) Using 16S rRNA Gene Sequence Analysis

Ahmet Faruk Yesilsu 1 ,Mustafa Ture 1 ,Esen Alp-Erbay 1 ,Buket Busra Dagtekin 1 ,Oguzhan Eroglu 1

1 Central Fisheries Research Institute, Vali Adil Yazar Ave., Kasustu, Yomra, Trabzon, Turkey DOI : 10.4194/2459-1831-v2_1_05 Viewed : 6554 - Downloaded : 4273 Cold marinated foods are semi-preserve and not fully fermented products. However, when the fermented products such as vinegar are added to the process, lactic acid bacteria may develop in the medium. The aim of the study was to determine the presence of lactic acid bacteria associated with the spoiled vinegar-marinated anchovy. A total of 12 bacterial strains were isolated from this product. They were identified to species level using 16S rRNA gene sequence analysis. Lactobacillus paracasei subsp. paracasei and Lactobacillus curvatus were the two main species determined. This is the first report on the isolation of the lactic acid bacteria in marinated anchovy prepared with persimmon vinegar. Keywords : Marinated anchovy, lactic acid bacteria, sequence analysis